Wash meat and dry with paper towels.

Garlic skip through the press, put in a bowl, add salt (salt to be more than You would have just salted a piece of meat), sugar, freshly ground pepper (mixture of peppers), crushed pepper, chilli (if fresh, then chopped), chopped hands, Bay leaf and mustard. It all mix well.

Meat on the foil and coat it on all sides with a paste of mustard, garlic and spices.

Covered the meat well wrapped in foil, to avoid holes in two pieces of foil (crisscrossed). But not very tight, because the meat will bake, it will stand out juice, the foil may break. The resulting bag to put into a frying pan (or baking dish), pour some water in it and send in a preheated oven at medium level with an average temperature for 1.5 hours. (Can be a bit longer - 1 hour and 45 minutes). Periodically to watch how the water all boils away, add more.

After the specified time, take out the meat carefully with scissors, cut the foil and using two forks move the pork to a sheet of foil (if you are roasting produces a lot of juice, and the pork in it will soften)and wrap it up - let it in it cools).

And this is in the context. Bon appetit! PS For the specified cooking time, piece neck, about 900g, will be ready, you don't even have to try, if a piece more time need a little boost.